Warm Broccoli di Rape and Yukon Gold Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I am delighted to see broccoli di rape in the supermarket almost year-round and of excellent quality: fresh, bright-green stems and leaves, with tight heads of pale-green florets (don't buy any with yellowed, open flowers). I hope you are familiar with this versatile vegetable related to both turnips and broccoli and love its unique bitter-almond taste as much as I do. This warm salad is a particularly easy way to prepare broccoli di rape, and its mild flavor and comforting texture will please even those family members who are wary of new vegetables! Ingredients:
1 1/2 to 2 pounds broccoli di rape |
1 pound yukon gold potatoes, any size |
1/4 teaspoon or more salt |
4 tablespoons extra-virgin olive oil |
dried peperoncino (hot red pepper flakes) |
Directions:
1. Rinse and trim the broccoli di rape; cut the peeled stems into 4- or 5-inch lengths. Peel the potatoes, and cut into 1-inch cubes. Put the cubes in a pot with cold water to cover by several inches, and heat to a boil. Cook uncovered for about 5 minutes, then lay the greens and peeled stems on top of the potatoes, cover the pot, and cook for 5 minutes more.
2. Lift out the broccoli di rape and potatoes with a spider or other strainer, and lay them in a colander. Sprinkle about half the salt over the hot vegetables, let them drain and cool for a minute or two, then turn them into a mixing bowl. Drizzle the olive oil all over the pieces, and toss gently. Sprinkle on more salt and peperoncino to taste (I use 1/4 teaspoon pepper flakes, or even more, when I'm making this at home). Toss, taste, and adjust the seasoning.
3. Serve on a big warm platter, or put portions on warm salad plates.
4. Lidia's Family Table Knopf
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